April 2012 Issue
New food and beverage products on the store shelves this month.
Is it an incubator for entrepreneurship or a recipe for disaster?
Chief Chocolate Officer at Mars has a passion for details and milk chocolate.
Any food and beverage manufacturer who sells products in California can be sued.
After two years of 20 percent increases, capital spending looks to be up only 4.1 percent this year.
Research indicates consumers understand and want fiber-containing products.
Last year's commodity prices behind them, emerging markets ahead.
There is considerable science behind 'feeling full.'
Proper flooring provides no safe harbor for bacteria.
Synthetic and anti-microbial lubricants provide better service in food plants.
Natural Products Expo West continues to grow, with chia, Greek yogurt and cereal bars prevalent this year.
Frito-Lay's Casa Grande, Ariz., plant is nearly self-sustaining in water, heat and electricity.
With no federal guidance on how a product can be labeled as natural, how can companies compete while minimizing potential liability? There is no "one-size" answer, but several low-cost, effective solutions can help mitigate the risk.
And guilt comes in many forms: unnecessary calories, gluten and "artificial" sweeteners and color additives among them.
Consumer time and health push snack foods to the forefront for many packaged-food companies.
The first proposed mechanism for the benefit of dietary fiber aligned with characteristics we associate with wheat bran.